There’s no need to leave the house to enjoy amazing bistro-style chicken. Simmered in a rich red barbecue sauce, and served with creamy mashed potato, you’ll definitely be going back for seconds.
Ingredients
- 1 whole chicken
- 1/4 cup plain flour
- 1 tbsp olive oil
- 3 cloves garlic, crushed
- 400g tin crushed tomatoes
- 1/4 cup brown sugar
- 1/4 cup red wine vinegar
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 cup treacle
Method
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Step 1Cut chicken into four pieces - two Marylands with the leg and thigh, and two breasts with the wing attached. Remove and discard the backbone. Try to keep the skin intact. Dust lightly in flour and season well with salt and pepper.
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Step 2Heat oil in a large frypan. Brown chicken pieces well, starting with skin side down, until lovely and golden. Remove to a plate lined with paper towel.
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Step 3Drain off most of the oil and return pan to a gentle heat. Cook garlic for 1 minute, being carefully not to let it burn. Add tomatoes and stir until simmering. Add remaining ingredients as well as 1/2 a tomato can of water. Return chicken pieces to sauce and make sure they are well coated. Cover with a lid and simmer for 35-40 minutes until chicken is cooked through. Alternatively, bake in the oven, uncovered, at 180C for around 30 minutes.
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Step 4Serve with mashed potato and plenty of sauce spooned over the chicken.
Recipe Notes
- If you start with a frypan or casserole that can go easily from the stovetop to the oven, it’ll make it much easier to transfer and save on washing up.
- You can use chicken pieces instead of a whole chicken if you prefer. Try to find pieces with the skin on and bone in, such as Marylands. You could use chicken breasts or thighs but it won’t be quite as flavoursome.
- Recipe and photo by Greer Worsley.
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